6 eggs
1/4 cup sugar
2 tsp butter
1 1/2 liter cooking oil
1 tsp lemon peel bits
1 tbsp rum
1 tsp vanilla
2 lb flour, blended with...
3 tsp baking powder
A Recipe for
Hrstule
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
In Mexico we have a word for sushi: bait. |
| José Simons |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
This Recipe for Hrstule is one of thousands in the Recipes-to-go Dessert Cookbook.
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Cooking Rule... If at first you don't succeed, order pizza. |
| Anonymous |
This is a recipe for Hrstule from the recipe cookbook of Recipes-to-go (Dessert)
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Separate eggs; beat whites until they "peak". To slightly beaten
eggs, add sugar and cooled, melted butter; blend until smooth. Add
the egg whites, lemon peel, rum and vanilla and blend. Add enough
flour (about 2 pounds) to make a dough that will roll nicely. Roll
out the dough to 1/8 inch thickness. Cut into 5/8 x 6 inch strips.
Over quite hot fire, heat the oil until it stops hissing or
"speaking". Use a pan to give you an oil depth of about 2 to 2-1/2
inches. This will allow your hrstule to submerge when you drop it in,
and whenit rises to the surface, it pretty well indicates readiness
to turn. Turn and cook both sides a golden brown color. Coat with
powdered sugar while hot. Twist in various shapes or knot your
hrstule before droppoing into oil.
Source: Vjera Viskovic, Jelsa, Otok Hvar "Our Favorite Recipes" St.
Anthony Croatian Catholic Church Typed for you by Karen Mintzias
Serves: 1
Hrstule Recipe brought to you by Recipes To-Go